These rustic looking beauties are the perfect accompaniment to a soup, stew or a salad. You can use scone cutters to make perfect rounds, or just slice the rolled out dough as we have here and save rolling out the leftover bits again. Makes 6-7 scones.

Ingredients: 250g self raising flour; pinch salt; 60g olive spread; 2 tbsp tomato paste; 2 tbsp nutritional yeast; 1 tsp dried basil; 1/2 tsp cayenne pepper; 1/2 tsp smoked paprika; 3 sun-dried tomatoes; water to bind; 1 tomato; basil leaves to serve.

In a large bowl, mix the flour and salt and work in the olive spread and tomato paste using your fingertips until the mixture resembles fine breadcrumbs. Add the nutritional yeast (for a cheesey flavour and for vitamin B12), the herbs and spices, and the finely chopped sun-dried tomatoes. Combine the dough into a ball using small amounts of water, a little at a time, just enough to bring it together. If it’s too sticky, add a little more flour.

Roll the mixture on a floured surface to a thickness of about 2-3cm. Transfer to a lined baking sheet and top with a thin slice of tomato. Bake at 180°C for about 15-20 mins until golden. Cool on a wire rack and serve with a scattering of fresh basil leaves.